1 nos tsp kashmiri red chilli powder or sweet paprika powder
0.5 nos Tsp turmeric powder
1 nos Tsp garam masala
1 tsp or to taste salt
Directions : rajmaa Recipe
STEP 1.Soak the beans overnight (or for at least 8 hours) in plenty of water.
STEP 2.In a pressure cooker or heavy bottom pot add 4 cups of water, salt, bay leaves and a black cardamom pod. Add the soaked drained beans.
STEP 3.Cook the beans till they are completely soft. This took 25 mins in the pressure cooker, will probably take around 3 hours of simmering in a regular pot (here's another reason to consider investing in a pressure cooker).
STEP 4.Pound the ginger, garlic and green chillies into a rough paste in a mortar and pestle or blender. Alternately, you can also finely chop them.
STEP 5.Chop the onions as finely as you possibly can and purée the tomatoes in a blender. Alternately, you can also use 200g of store-bought tomato purée.
STEP 6.Add ghee to a pan or kadhai on high heat*.* Once the ghee is hot add in the cumin seeds and let them sizzle. Add the asafoetida and the chopped onions shortly after.
STEP 7.Once the garlic and ginger start to brown add the spice powders (turmeric, coriander, chilli powder and garam masala). Roast them for a few seconds to release their aroma but be careful not to burn the spices.
STEP 8.Deglaze the pan with the puréed tomatoes and add in 1 tsp of salt. Cook this masala into a thick reduction without a lid till all the water from the tomatoes has evaporated. You should be able to see the oil releasing from the sides. That's when you know it's ready.
STEP 9.Once your masala has reduced to a thick paste, add it in the beans along with the cooking liquid (remove the bay leaves and cardamom).
STEP 10.Let the beans simmer on low heat together with the masala for a few minutes and absorb all it's flavours. Mash some of the beans with the back of your spoon to get a thicker consistency. Taste for seasoning and add more salt if necessary.
Nutrition value
964
calories per serving
8 g Fat56 g Protein160 g Carbs60 g FiberOther
Current Totals
8 g Fat
56 g Protein
160 g Carbs
60 g Fiber
MacroNutrients
Carbs
160 g
Protein
56 g
Fiber
60 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
534 mg
Iron
20 mg
Vitamin A
2774 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
9 mg
Vitamin B6
1 mg
Vitamin B9
961 mcg
Vitamin B12
0 mcg
Vitamin C
106 mg
Vitamin E
2 mg
Copper
3 mcg
Magnesium
548 mg
Manganese
17 mg
Phosphorus
1126 mg
Selenium
51 mcg
Zinc
9 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe submitted for Cook with Slurrp contest on Slurrp community
Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts
